Pineapple Cream Muffins
Source of Recipe
#63077, from by Marie
Recipe Link: http://www.recipezaar.com/recipe/getrecipe.zsp?id=63077
her comments:
If there are any leftover muffins, refrigerate them in a
covered container and serve them cold. They're even
better!
Pineapple Cream Muffins
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 (3 ounces) package vanilla instant pudding mix
2/3 cup brown sugar
1 egg, beaten
1 cup sour cream (can use low fat)
1 (8 ounces) can crushed pineapple in juice
1/2 cup oil
1. Preheat oven to 425 degrees.
2. Spray muffin cups with nonstick spray or line with paper cupcake liners.
3. In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar.
4. In a separate bowl, combine the egg and sour cream.
5. Fold in the pineapple and oil.
6. Add the egg-pineapple mixture to the flour mixture and stir until moistened.
7. Batter will be thick.
8. Bake at 425 degrees for 15 minutes.
Makes 15.
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